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On tonight’s livecast we have Chef Ron from Donovan’s Restaurant come over to prepare Sam’s famous Cap’n Crunch Seared Tuna, a dish they’re featuring on their menu right now. How cool is that? Also, Sam rants about a weird supermarket experience and talks to a couple fans on Skype and teaches one how to properly hold a knife and use it. Here’s the thing guys. If you have a question you want answered by Sam, just call in on a show. It’s that simple! Plus, you’ll probably get a free t-shirt or book out of it.

Thanks for another great week at The Sam Livecast. Join us next Monday, Wednesday, and Thursday at 6PM PST for another round. We’ll see you then.

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Folks, today we have Chicken Charlie in the house. You may know him by his tasty deep-fried creations at your local fair. We’re talking Oreos, Girl Scout Cookies, brownies, Krispy Kreme sandwiches, Twinkies, frog legs, the Zucchini-Weeni (TM, I’m sure), S’Mores, Klondike Bars, and the list goes on. But wait! We got to try a couple new creations for this year: deep-fried Kool-Aid and ribs (Charlie calls them FryBQ Ribs).

By the way, we made Kool-Aid and vodka cocktails in his honor.

Charlie talks to Sam about how his American dreams were realized as a successful entrepreneur and YOU the Livecasters suggest new fried offerings for the future. We debuted our first Skype call and will be doing some more in the future. Interested in calling in and participating? Stay tuned here on this site as well as Sam’s Facebook page.

Wow that was a fun show. Tune in tomorrow night (Thursday 6/16) at 6PM PST. It’ll be Sam and you with a Donovan’s chef making Sam’s own creation: Cap’n Crunch Seared Tuna.

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You the viewers have spoken! You wanted to know more about shrimp so we did it. Also in episode 10, Sam talks about what fathers want (or rather don’t want) for Father’s Day and rants about a recent grocery store experience. He makes a great Caesar cocktail (a Canadian Bloody Mary that uses Clamato as the base) with bacon and some Spanish olives. Then there’s all you wanted to know about shrimp: which type to buy, how to buy, and why. Finally, Sam finishes off the livecast by showing you how to cook a fast and easy shrimp taco dish that will blow your guests away (trust me, I ate like five of them after the show).

Sam peeling some shrimp for the shrimp tacos.

How cute is Haley?

Join us on Wednesday at 6P PST for Chicken Charlie. He’ll be showing us his latest deep-fried creations from the fair.

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Do you hear that? Yeah, neither do I. That’s the sound of the smoke detector NOT going off during the show’s chaotic grill sequence tonight. If you missed the live show don’t worry, we got all the shenanigans right here for you. Sam starts the show off with a off-the-charts Pimm’s Cup with ginger ale, cucumber, and a bit of fresh orange juice (please don’t forget that cucumber). Then he talks a bit about polenta and the cool stuff you can do with it. Did you know you could grill that sucker with a bit of basil oil drizzled on top? Finally Sam creates his “almost guaranteed to win you an award” sweet, sticky ribs. You’ll be surprised at how simple and tasty it is. Just try to grill it more than two feet from your living room okay? If you want to know what happens when you don’t, just watch tonight’s smokey show.

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Okay, so things aren’t looking great for one particular Congressmen in the news and Sam rants about that a bit but things are going great for the folks at a local food truck: MIHO Gastrotruck! On the verge of their one-year anniversary, Kevin and Juan come to the studio with the gastrotruck itself to talk food, how they got started, and why they’re so passionate about what they do. This is one episode you definitely don’t want to miss! Oh yeah, they also brought along some help to cook up the food live and we got to enjoy the entire delicious menu after the show.

Congratulations to the winner of the Vincent Jackson & Sam the Cooking Guy autographed book! We’ll continue to give away some free stuff so be sure to tune in and participate on Facebook and Twitter (#thesamlivecast).

One final thing. If you haven’t already, go subscribe to these podcasts on iTunes to have them delivered fresh to your media device everyday. We have two ways to enjoy: audio only and video.